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Pending enrichment
- Water57.1%—›
- Pasteurized process cheese product21.4%—
- Soured milk10.7%—
- Part5.4%—
- Skimmed milk2.7%—
- Water1.3%—›
- Cream0.7%—›
- Sodium citrate0.3%—›
- Salt0.2%—›
- E339<0.1%—
- E270<0.1%—
- E200<0.1%—
- Preservative<0.1%—
- Enzyme<0.1%—›
- Cream cheese10.7%—
- PASTEURIZED MILK and CREAM5.4%—
- Lactic ferments2.7%—
- Salt1.3%—›
- Carob be1.3%—
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WATER, PASTEURIZED PROCESS CHEESE PRODUCT (CULTURED MILK AND PART - SKIM MILK, WATER, CREAM, SODIUM CITRATE, SALT, SODIUM PHOSPHATE, LACTIC ACID, SORBIC ACID [PRESERVATIVE], ENZYMES), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BE
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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